Dessert

Chocolate Zucchini Bread Recipe

ByClara Bennett October 10, 2026October 10, 2026

Introduction

This Chocolate Zucchini Bread is a delightful twist on classic zucchini bread with a rich cocoa flavor and melty chocolate chips throughout. It’s moist, slightly sweet, and perfect for a snack or breakfast treat.

The image shows four thick slices of dark chocolate cake arranged in a row on a white plate. The cake has a rough, cracked top texture with a shiny, moist look, and inside, it is dense and rich with visible chunks of lighter brown chocolate pieces spread throughout. The color of the cake is a deep, dark brown, almost black in places, giving it a fudgy appearance. The plate sits on a white marbled surface, adding to the clean and simple setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (packed)
3/4 cup semisweet chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Step 3: In a large bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth.
Step 4: Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the shredded zucchini and chocolate chips.
Step 5: Grease a 9×5-inch loaf pan with cooking spray or butter.
Step 6: Pour the batter into the prepared loaf pan and spread it evenly.
Step 7: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Make sure to squeeze excess moisture out of the shredded zucchini to prevent a soggy bread.
Try adding chopped nuts like walnuts or pecans for extra texture.
Use dark chocolate chips for a richer chocolate flavor.

Storage

Store the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

A dark chocolate loaf cake is shown in a rectangular metal baking pan on a white marbled surface. The cake has a rich brown color with a slightly cracked top, revealing moist textures beneath. Small chocolate chips are visible throughout the dense cake, adding texture and contrast to the shiny, somewhat rough surface. The pan has worn edges, showing light discoloration from baking use. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour instead of all-purpose flour?

Yes, you can substitute a gluten-free all-purpose flour blend in equal amounts, but the texture may be slightly different. Be sure to use a blend that includes xanthan gum for best results.